The first written records of Cider Brandy go back to 1678. Recently, however, there has been a revival of interest, led principally by the Somerset Cider Brandy Company, which in 1989 was granted by HM Customs the first full cider distilling licence in recorded history.
Somerset Cider Brandy evokes all the magic and mystery of the West Country's proud cider making and apple growing tradition.
Somerset Cider Brandy has been granted European Union Protected Geographical Indication status!
At Burrow Hill apples have been grown and cider has been pressed for at least 150 years. It is the soil climate and the apple varieties which give our cider and cider brandy their unique quality. It has long been recognised that for growing apples for fermenting England has three 'vintage' areas: all are in Somerset; and at Burrow Hill, Kingsbury Episcopi, we are right in the middle of one, the others being around Wedmore and Baltonsborough.
Apples are the starting point for both our cider and our Cider Brandy, and at Burrow Hill we believe it is vital to know their origins. All the apples we ferment come from Somerset, and most come from our own orchards which extend to some 150 acres. We grow more than 40 varieties of vintage cider apples and the cider for drinking or distilling is made by blending these apples. The blending of the different types of fruit is the key to the craft of cider making. At Burrow Hill this is the responsibility of Tim Stoddart and Julian Temperley, who together have more than 50 years of experience of making cider.